Stuffed Zucchini Boats
by Miriam Menezes
These zucchini boats are stuffed with ratatouille and topped with almond “crumble” for an easy, vegan meal.
Total Time
35 min
Difficulty
Easy

Simple Tasty Recipes
Ingredients for 2 Servings
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2medium zucchinis cut in Half, lengthwise
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1small eggplant (aubergine) cut in small cubes
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1peeled tomato* - diced
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½ tspfresh grated fresh ginger
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½red bell pepper finely diced
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1 tbspvegetable oil
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salt – basil and fresh ground pepper or red pepper flakes to taste
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Topping:
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2tablespoons of olive oil
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1teaspoon of grated fresh ginger
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1/3cup of breadcrumbs, lightly toasted in dry skillet
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1/3cup of finely chopped almonds or walnuts
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Italian parsley – minced
Time
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Preparation Time15 min
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Cooking Time20 min
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Total Time35 min
Goes Great with
Method
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Heat olive oil in a small skillet. Stir in bread crumbs and remove from heat. Add almonds (or walnuts), toasted breadcrumbs and parsley; mix thoroughly and set aside.
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Preheat oven to 200ºc (400F) .
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Scoop out seeds and flesh from zucchini to create 1/4-inch-thick shell. Chop flesh, and set aside.
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Brush the zucchini halves with oil and sprinkle with a little salt. Place in a greased ovenproof dish, cut side down, and bake for 15 minutes.
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Heat oil in a large skillet over médium heat and add ginger, bell pepper, tomato, aubergine and the flesh of the zucchini and sauté for a few minutes, until the liquid evaporates.
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Fill each zucchini shell with ½ cup of stir fried vegetables. Sprinkle the topping over the zuchini boats and bake for 20 minutes.
Notes:
Bon appétit!
*To peel the tomato you can add it to a small bowl and cover it with boiling water.
Leave it in the water during a minute or so, then rinse it under cold water.
Lightly score it with a sharp knife lengthwise and the skin will come off easily.
*To peel the tomato you can add it to a small bowl and cover it with boiling water.
Leave it in the water during a minute or so, then rinse it under cold water.
Lightly score it with a sharp knife lengthwise and the skin will come off easily.
Goes Great with